Description
A rich and easy-to-make pumpkin butter that captures the essence of autumn with warm spices and a smooth texture, perfect for spreading on toast or pancakes.
Ingredients
Scale
- 2 cups freshly pureed pumpkin (or canned pumpkin puree)
- 1/2 cup brown sugar (or maple syrup)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- Optional: a splash of vanilla extract
Instructions
- If using fresh pumpkin, cut it into chunks and steam for about 10 minutes until tender. Puree it in a blender after it’s cooled. If using canned pumpkin puree, skip this step.
- In your Instant Pot, mix the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, lemon juice, and vanilla extract (if using).
- Lock the lid and set your Instant Pot to cook on high pressure for 15 minutes.
- Allow for a natural pressure release for about 10 minutes, then carefully release any remaining pressure.
- If you prefer a smoother texture, use an immersion blender to achieve the desired consistency.
- Pour your pumpkin butter into sterilized jars and let them cool completely before sealing.
Notes
For thicker consistency, consider sautéing briefly after pressure cooking. Ensure puree isn’t too watery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 12g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pumpkin butter, instant pot, fall recipes, autumn, homemade spread, healthy condiment
